These little pies should come with a warning. The marzipan gives a gorgeous new dimension on an old classic that even if you don't like unbaked marzipan I promise you'll love these!! Once eaten, beware, you’ll want more.
300g plain flour
150g chilled cubed butter
1 tbsp caster sugar
Pinch of salt
1 tbsp caster sugar
Pinch of salt
zest of 2 clementines
Juice of 1 clementine
Juice of 1 clementine
1 egg yolk
70g chilled then grated Marzipan
Preheat the oven 200˚c
70g chilled then grated Marzipan
Preheat the oven 200˚c
In a food processor blitz together the flour, butter, sugar, salt & zest together till crumbly, add the egg yolk, next add the juice a little at a time, as soon as the pastry form a bring ball stop adding the liquid.
Turn out onto some clingfilm form into a disc and chill for an hour. Roll the pastry to the depth of a £1 coin. Cut out circles (with a large cutter) and gently press into mince pie tins add spoonfuls of mincemeat and now cut out star toppers or smaller pastry circles for lids.
Add the grated marzipan and cover with the pastry top.
Brush with egg-wash and bake in the preheated oven for 15-20 mins, dust with icing sugar x
Turn out onto some clingfilm form into a disc and chill for an hour. Roll the pastry to the depth of a £1 coin. Cut out circles (with a large cutter) and gently press into mince pie tins add spoonfuls of mincemeat and now cut out star toppers or smaller pastry circles for lids.
Add the grated marzipan and cover with the pastry top.
Brush with egg-wash and bake in the preheated oven for 15-20 mins, dust with icing sugar x
